INSPECTION REPORT Health Protection AHEN-BLHTQZ

PREMISES NAME Il Uk Jo Restaurant Ltd.		Tel: (604) 583-9622 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE February 5, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Shon		NEXT INSPECTION DATE February 13, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handsink in the staff washroom for men had the hot running water supply shut off via the valve. Paper towels were not available and dispenser was not in good working order. 2) Handsink in the servery near the hot pot area lacked paper towels. This part of the restaurant was not in use at the time of inspection. 3) Handsink in the sushi bar lacked a garbage bin located near it in the sushi bar area. Corrective Action(s): 1) Operator's father turned the valve to enable access to hot running water at this handsink. Operator restocked paper towels at this handsink. Make sure the dispenser is repaired to maintain it in good working order; Correct within 1 week. 2) Paper towel roll was restocked at this handsink. 3) Operator added a garbage bin below the handsink in the sushi bar. Make sure hands are washed prior to putting on single-use gloves and prior to handling food and after any activity that may contaminate hands. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exterior doors of the under-the-counter cooler in the sushi bar had food debris evident on them. Corrective Action(s): Clean the exterior door surfaces of the above mentioned cooler; Correct within 1 week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil was being used to line a lower surface of a table. Aluminum foil is not made of durable, impermeable to moisture, smooth, and easy to clean materials. Corrective Action(s): Remove the aluminum foil lining from the table and clean and sanitize the surface below it; Correct within 1 week. If you wish to line the table, replace the aluminum foil with a shelf liner that is made of durable, smooth, impermeable to moisture, easy to clean, and non-toxic materials. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Thermometers were missing the prep. cooler near the 2-compartment prep. sink and the cooler in the sushi bar on the right hand side. Corrective Action(s): Operator placed thermometers into the above mentioned coolers. Make sure refrigeration temperatures are checked at least every 2 hours throughout the day. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Other handsinks were adequately supplied. Refrigeration units were at or below 4 degrees C. Freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. 100 ppm chlorine sanitizer was available in the front service area for dining tables, sushi bar, and main kitchen. Bleach was available in the servery area. Make sure 100 ppm chlorine sanitizer is setup in this servery area when it is in use. 2-compartment sink was operational. Dishwasher final rinse temperature was at or above 71 degrees C (actually measured at 73 degrees C) at the plate. No signs of recent pest activity were evident at the time of inspection. Food was covered in storage areas. Ice machine was in a clean condition. Note: Operator stated that they plan to remove the servery area near the hot pot dinning area to extend the customer washrooms and have submitted plans to the City of Surrey. It was discussed that changes must not be made to food premises without obtaining written health approval for the renovations from the district Environmental Health Officer of Fraser Health in addition to any other government agency with jurisdiction (e.g. City of Surrey). Please submit three hardcopies of the proposed renovations floor plan and a written proposal of the hot pot service if the front servery is removed for review and health approval. Submission of an updated food safety and sanitation plan may be required for review and health approval depending on the changes proposed.